Balti Roast Chicken recipe
14 Jun
Another idea for using up left over chicken or even turkey – perfect for the day after thanksgiving. You can buy ready roasted chickens in most supermarkets these days. Simply remove the skin from the chicken, chop it into small chunks, and make this delicious sauce to serve with it. You may add other vegetables if you want to bulk up the ingredients. I’d recommend peas or mushrooms.
- Prep Time :
10 min - Cook Time :
20 min - Ready Time :
30 min
Servings
6 servings
Ingredients
- 2 small ready-roasted chickens meat removed from the bone and cut into chunks or any pre-cooked chicken/turkey
- 3 tablespoons vegetable oil or ghee
- 2 small onions chopped
- 5 clove garlic, chopped
- 1 cup chicken stock
- 4 tablespoons balti masala paste
- 1 tablespoon coriander leaves finely chopped
Directions
- Skin and bone the chicken, cutting the meat into chunks
- Add the oil or ghee to your karahi, heat, and quickly stirfry the garlic. Before it browns, add the chopped onions and fry until translucent.
- Add the chicken, then the masala paste.
- Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
- Add coriander leaves and serve in Balti bowls.
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